Country : Burundi
Region : Kayanza
Altitude : 1800-2000 meters
Farm : 500 smallholders
Owner : Salume Ramadahn
Varietals : Heilrooms of Bourbon
Process : Washed
More infos :
The coffees is handpicked, sorted and goes through standard washed fermentation except for the 12 first hours where it's dry fermented.
Lots are separated by region and day of production. Parchment is thoroughly sorted during drying to decrease potential off flavors and defective beans.
Lots can follow different processing in order to provide distinctive cup profiles.
Despite a lot of deforestation, Burundi soil is still very fertile and perfect for coffee growing, thanks to the volcanic soils.
At the washing station, farmers and workers are constantly trained to use the most qualitative techniques of production.
In the cup :
A fruity coffee, perfect for filter.